“Oily fish such as salmon are a rich source of omega 3 fats, which are vital for optimal brain function. Miso is a fermented food which is beneficial for the gut bacteria and linked to improved cognition and overall mental wellness.” Dietitian Dr Sarah Schenker.
- Servings
- 4 people
Ingredients
- 2 salmon fillets
- 2 tsp 2 tsp soy sauce
- 1.5 litres water
- 6 tbsp brown miso paste
- - A thumb-sized piece of fresh root ginger, peeled and finely grated
- 4 spring onions, finely sliced
- 10 mushrooms, quartered
- 2 carrots, peeled, finely sliced
- 2 heads bok choy, quartered
- 4 tsp 4 tsp sesame seeds
Instructions
Brush the salmon fillet with soy sauce. Bring a litre of water to a gentle simmer and then place the salmon fillets in to poach for 10 minutes.
Remove the salmon (retain the cooking water), leave to cool, remove any skin and bones from the fish, and flake into large pieces.
Sieve the poaching water into a large saucepan, discarding any bits. Add the miso paste and ginger and stir well. Add the remaining water and bring back to the boil.
Add the spring onions, mushrooms, carrots and bok choy and simmer gently for 5 minutes until tender.
Remove from the heat and place in a large bowl. Add the salmon flakes and sprinkle with sesame seeds.
Serve with pickled cucumbers.
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